Eggs Creole

---------- Recipe via Meal-Master (tm) v8.02

Title: EGGS CREOLE
Categories: Diabetic, Eggs, Vegetables
Yield: 6 1 c servin

Ingredients
1 tb Margarine;
-reduced-calorie
2 ts A-p flour;
1 c Skim milk;
1 c Green pepper; chopped
1 c Onion; chopped
1 c Tomato soup;
-undiluted commercial
1 ts Worcestershire sauce
6 Hard-cooked eggs;
-coarsely chopped
Vegetable cooking spray
2 tb Soft breadcrumbs;

Melt margarine in a small heavy saucepan over low
heat; add flour, stirring until smooth. Cook 1 min,
stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until mixture is
thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric
blender or food processor; process until smooth.
Transfer mixture to a medium-size nonstick skillet,
and cook over low heat until tender.

Add soup and Worchestshire sauce to skillet; continue
to cook, uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt
cassole dish coated with cooking spray; top with
breadcrumbs Bake at 350 degrees for 20 mins or until
breadcrumbs are browned and mixture is throughly heated

From: All New Cookbook For Diabetics And Their
Families Each serving amount: 1 cup; Exchanges: 1 Skim
milk; 1 Fat

Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8
gm Fat: 7 gm; Fiber: Tr.;

Reformated for you and yours via Nancy O'Brion and her
Meal-Master (From Jungle.Boy via GEnie).

-----